For syrup:

  • In a medium sauce, combine sugar and water. Bring to boiling over medium heat, stirring until sugar is dissolved. Boil gently, uncovered, for 2 minutes more. Remove from heat; cool until warm.

  • Meanwhile, line twenty-four 2-1/2-inch muffin cups with foil bake cups; set aside.

  • In a large bowl, combine pineapple, strawberries, apricots and bananas. Pour warm syrup over fruits, tossing gently to coat.

  • Spoon fruit mixture into prepared muffin cups, filling each almost full. Cover with plastic wrap and freeze for at least 4 hours or overnight.

  • To serve, let fruit cup stand at room temperature for 10 minutes. Makes 24 servings.

Nutrition Facts

115 calories; 0 g total fat; 0 mg cholesterol; 2 mg sodium. 30 g carbohydrates; 0 g protein;